In celebration of our new multi-lingual site, we had a little fiesta yesterday at Casa de FoodMayhem. Actually, the real reason was because we bought a bunch of avocados at BJ’s last weekend and they were turning ripe very quickly. We were hoping to make it to the weekend to have some friends over, but the avocados made other plans. It was an Avomergency!

Fortunately, Justin, Sophia, Stephen, and Tim swooped in at the last minute to save us from eating lots of guacamole. And really I mean save me since Jessica doesn’t care much for avocados.


The plan was to make several different guacamole recipes to see which was best. I copied the format of Tyler Florence’s old show “The Ultimate”. I made two recipes that are highly rated at the California Avocado Commission web site (, within their Guacamole Central area. I like how they have many recipes listed with ratings. Then I made a third recipe of my own. Oh yes, and I also had everyone rate all the different types.

The first recipe I picked was the aptly named “Guacamole Perfecto!” It is one of the highest rated recipes on and as far as traditional guacs go, it won hands down in our tasting! What was most interesting about the recipe is that there is nothing particularly distinctive about the recipe (except the inclusion of White Pepper), but it really tastes natural and wonderful. Tim suggested it was a “Good party guac., very typical” and Sophia gave it a smiley face.

Guacamole Perfecto

The second recipe I picked was rated highly as well and called “Argentinean Guacamole“. It was selected more for the distinctiveness of the ingredients, rather than the rating.

Argentinian Spice Mix

It basically uses the flavoring of paella rather than traditional guacamole, that is: saffron, thyme, lemon, white onion, and parsley. This dish came out gorgeous, with hints of yellow and red from the saffron peppered throughout the lovely green. However, the overwhelming consensus was that this guac kind of tastes like dirt. Weird, huh? First of all, it actually tastes like fatty paella. We love paella, but it is bizarre in the form of mashed avocado. Secondly, the floral and earthy tones, do not combine well with avocado and raw white onion. And finally, this left horrible tastes in our mouths. Sorry if this is gross, but when I burped later that night, all I tasted was this guac (and that’s after eating tons of other things). Justin commented “I don’t get it” and Jessica said “Agh!”

Argentinean Guacamole

The final recipe was my own recipe — a new one, made for this tasting. I call it “Roasted Guacamole”. We all agreed that it was delicious with natural sweetness from the roasting and heat from the peppers. In the end, we also agreed that while it has mashed avocado in it, it does not provide the traditional flavors of guacamole, and would be delicious in another dish. So, I recommend you try this, and perhaps roll it into your next burrito. Stephen commented that it has “Tricky heat” and Tim noted that it was “Very tasty with a good aftertaste and zing.”

Roasted Guacamole


  • Roasting Onion and Serrano

    1 Sweet Yellow Onion

  • 2 Avocados
  • 1 Poblano Pepper, roasted, peeled, & seeded; minced
  • 1 Serrano Pepper, roasted & peeled (not seeded); minced
  • 1 tbsp. Lime Juice (one lime)
  • 1 tbsp. chopped Fresh Cilantro
  • 1/2 tsp. Dry Oregano


  1. Roast the whole onion on a grill. Don’t peel it! The outside will keep the steam inside. Cook until completely charred all over, about 25 minutes. When slightly cooled, dice half the onion, to get about 1/4 cup. Reserve.
  2. Scoop avocado out of the skin into a mixing bowl. With a fork, coarsely mash. Combine all other ingredients, including reserved onion.
  3. Let sit about 30 minutes, then serve with your favorite Tortilla Chips!
Roasted Guacamole
posted by Lon at 11:33 AM Filed under Latin, Recipes. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.